Polenta with Braised Root Vegetables Recipe

Looking for an easy Polenta With Braised Root Vegetables recipe? Learn how to make Polenta With Braised Root Vegetables using healthy ingredients.


Submitted by sailingchef

Makes 4 servings



Start the polenta before you begin the braised vegetables. By the time the polenta is ready, you?ll have a wonderful topping and a comforting winter meal. You can make the vegetable topping a day or two ahead, and reheat on top of the stove. From the NYT Recipes for Health.

Recipe Ingredients for Polenta With Braised Root Vegetables

1 teaspoon salt
4 cups water
1 tablespoon unsalted butter
1/4 cup freshly grated Parmesan (optional)
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
1/2 pound kohlrabi, peeled and cut in small dice
1/2 pound carrots, peeled and cut in small dice
1/3 pound parsnips, peeled, cored and cut in small dice (1 medium parsnip)
2 cloves garlic, minced
14 ounce diced tomatoes with juice or crushed tomatoes
1 pinch of sugar
1 Freshly ground pepper

Recipe Directions for Polenta With Braised Root Vegetables

  1. Preheat the oven to 350 degrees. Butter or oil a 2-quart baking dish. Combine the polenta, salt and water in the baking dish. Place in the oven on a baking sheet. Bake 50 minutes. Stir in the butter, and bake for another 10 to 15 minutes until the polenta is soft and all of the liquid has been absorbed. Stir in the cheese, if using.

  2. While the polenta is baking, cook the vegetables. Heat the oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the carrots, kohlrabi and parsnip, and then season with salt. Cook, stirring often, until tender, about 10 minutes. Add the garlic, and stir together for about a minute until fragrant. Stir in the tomatoes with their liquid, a pinch of sugar and salt to taste. Cook over medium heat, stirring often, for 15 minutes until the tomatoes are cooked down and fragrant. Add lots of freshly ground pepper, taste and adjust salt, and remove from the heat.

  3. Serve the polenta with the vegetables spooned on top.

Categories

Vegetables, Main Dish, American

Nutrition Facts
Serving Size 521.3g
Amount Per Serving
Calories
199
Calories from Fat
76
% Daily Value*
Total Fat
8.4g
13%
Saturated Fat
3.4g
17%
Trans Fat
0.0g
Cholesterol
13mg
4%
Sodium
950mg
40%
Potassium
565mg
16%
Total Carbohydrates
26.2g
9%
Dietary Fiber
9.0g
36%
Sugars
12.5g
Protein
7.0g
Vitamin A 212% Vitamin C 90%
Calcium 18% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
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